Vietnamese vegetarian spring rolls

(makes 20 large or 25 medium spring rolls)

Adapted from Woks of Life

I'm always on the lookout for some good freezer meals that can be easily reheated and will be consumed without fuss or feeding (from a toddler). In particular, I have been trying to think of vegetarian options now that we're 'flexitarian'. I was inspired to make these after being at my friend's place and seeing her easily whip out a box of spring rolls to put in the oven alongside some curry puffs and just like that, lunch was done. 

This recipe is based on the Vietnamese style Cha Gio with wood ear, green bean vermicelli and assorted vegetables inside. I have seen that you can also use rice paper roll wrappers which I will try next time, though don't know if they would freeze? These are definitely better shallow (or deep)-fried but are pretty good oven-baked with a spray of oil all around, as a healthy alternative. I am keen to try a few variations of spring rolls but am pretty happy with this one as a starter. It does take a bit of time to prepare and wrap, but I guess it's an investment in a quick meal later!

Prep time: 60 min + 30-45 min wrapping time 

Cooking time: 25-30 min

Ingredients
100 g dried mung bean noodles

30 g (1/3 cup) wood ear mushrooms, sliced

10 shiitake mushrooms (40g dried, 200g rehydrated)
4 medium carrots (500 g), grated 
400 g (1 cup) cabbage, grated
1 turnip or 200g taro, finely chopped/grated

4 stems shallots
3 cloves garlic
2 tsp ginger
2 Tbsp soy sauce
1 tsp salt
1/2 tsp ground white pepper
2 tsp sugar
20 large (8.5") or 25 medium (6") spring roll wrappers

Lettuce and mint, to serve

Dipping sauce (nuoc cham)

1 1/2 Tbsp palm sugar or caster sugar

2 Tbsp hot water

1 Tbsp fish sauce

1 Tbsp rice vinegar

1 Tbsp lime juice

1 clove garlic, finely diced

1 chilli, seeds removed (optional)

Method

1. Soak the dried mung bean noodles in warm water (submerge them completely) for 30 minutes. Drain and dry with a paper towel, and cut into ¼ inch pieces. 
2. Soak the wood ear and shiitake mushrooms for 30 minutes in warm water. Drain and thinly slice.

3. Finely shred the carrot, cabbage, turnip/taro, shallots with a food processor, or by hand.

4. Finely dice the garlic and ginger.

5. In a large frypan on medium heat, fry the garlic, ginger, carrots, cabbage, turnip, wood ear and shiitake mushrooms and shallots. Add in the soy sauce, salt, pepper and sugar until soft. Cool then place in a tea towel to wring dry. 

6. Combine with the mung bean noodles.

7. To wrap the spring rolls, place the wrapper in a diamond shape with one corner facing you. Place the filling in the lower third of the wrapper then tightly wrap upwards. When you reach about half-way then fold in the sides and continue wrapping. Dab a bit of water on the end to seal and set aside.

8. If using an air-fryer or in the oven, then spray on top with oil then cook at 200 C for 15 to 25 minutes, until brown. 

If deep-frying then cook for about 3 minutes each side. 

9. To make the dipping sauce, dissolve the sugar in the hot water, then add in the fish sauce and rice vinegar. Stir in the lime juice and chopped garlic and chilli (optional) and refrigerate till serving. 

NB. The longer you leave the chilli in the spicier it will be, so you can either add it in at the last minute or keep it soaking for a bit longer.

10. Serve wrapped in lettuce and mint, alongside the dipping sauce. 

Storage: To freeze, place on a baking paper lined tray and place in the freezer overnight then transfer to a air-tight bag or box.

NB. Personal reminder that if you do want to add meat to this, can add 900g pork mince and 2 eggs or can just do half vegetarian, half pork by adding extra 450g pork mince and 1 egg to half the mixture. Also very tasty using rice paper roll paper - if opportunity allows will blog about this separately.